Piadina Romagnola

Method

1. Weigh all ingredients accurately.
2. Form a well with the flour on a work surface. Add the salt, baking soda, and yeast into the well.
3. Dissolve the yeast in a little lukewarm water or sparkling water, mixing with a fork.
4. Add the herb-flavored lard (strutto) to the well.
5. Gradually incorporate the flour into the liquids, mixing until a dough forms.
6. Knead the dough on a lightly floured surface until smooth and elastic.
7. Let the dough rest, covered, in the refrigerator or at room temperature for at least 30 minutes.
8. Divide the dough into portions. Roll each portion into a disk about 3-4 mm thick, without adding extra flour; the shape doesn't need to be perfectly round.
9. Cook the piadina on a hot griddle or non-stick pan over medium-high heat until golden brown spots appear on both sides, about 2-3 minutes per side.
10. Serve warm, plain or stuffed as desired.